Cabbage Galette
Discover the savory charm of a homemade Cabbage Galette, a rustic tart that perfectly balances buttery, flaky pastry with a hearty, flavorful filling. This recipe combines tender green cabbage sautéed with sweet yellow onions, garlic, and a hint of smoked paprika, all nestled under a blanket of melty Gruyère cheese. The made-from-scratch crust, crafted with cold butter and just the right touch of ice water, bakes to golden perfection, adding a crisp, satisfying texture. Perfect for a cozy dinner or an impressive brunch centerpiece, this vegetarian galette is as versatile as it is delicious. Serve warm with a side salad or enjoy on its own for a comforting dish that highlights simple, wholesome ingredients.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 115 grams Unsalted butter (cold and cubed)
- 1 teaspoon Salt
- 60 milliliters Ice water
- 300 grams Green cabbage (shredded)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 large Yellow onion (thinly sliced)
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 100 grams Gruyère cheese (grated)
- 1 Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Be careful not to overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the shredded cabbage to the skillet, followed by the smoked paprika, salt, and black pepper. Cook, stirring occasionally, for 8-10 minutes until the cabbage is tender.
Remove the skillet from heat and allow the filling to cool slightly. Stir in the grated Gruyère cheese.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer it to the prepared baking sheet.
Place the cabbage filling in the center of the dough, leaving a 2-inch border around the edges. Gently fold the edges of the dough over the filling, pleating as needed to form a rustic galette.
Brush the exposed dough edges with the beaten egg to ensure a golden crust.
Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Let the galette cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 276 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
